Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
196000107105	USE IN KITCHEN OF SAKATATLAR	Compulsory	4	7	3

Level of Course Unit

First Cycle

Objectives of the Course

In this course, the basic cooking techniques of offal will be fully reinforced and the use of different techniques in different products will be explained. Plate standards will be created and correct product presentations will be made.

Name of Lecturer(s)

Learning Outcomes

1	By taking occupational health and safety precautions, you will be able to cook Turkish offal dishes with the desired taste, consistency and appearance in accordance with the recipe.

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

Recommended Optional Programme Components

Course Contents

1. offal definitions and application areas 2. Different giblet introductions according to the animals 3. The importance and historical development of offal in gastronomy 4. Introduction of liver cooking methods and applications 5. kelle (sheep and calf head) presentation, cooking methods and applications 6. Introduction of kidney cooking methods and applications 7. MIDTERM EXAM 8. Intestinal introduction cooking methods and applications 9. Lung presentation cooking methods and applications 10. tripe presentation cooking methods and applications 11. kelle paca presentation, cooking methods and applications 12. heart introduction cooking methods and practices 13. gizzard presentation cooking methods and applications 14. language presentation cooking methods and applications

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	The importance of meat in nutrition	Balanced diet
2	Definition of butchered animals	Assessment of farm animals and butchery
3	Slaughtering methods and meat production	Slaughtering and carcass production
4	Cutting products and stamping	Carcass inspection and branding
5	Hot, cold, crisp meat, edible meat yields	Calculating hot, cold, clear meat, edible meat yields
6	Meat histology	Meat histology
7	Physical and chemical properties of meat	Examining meats of different compositions
8	Changes in meat after slaughter (Midterm)	Changes in meat after slaughter (Midterm)
9	Maturation of meats	pH problems in meat
10	Examination of PSE and DFD meats	Classification and grading of carcasses according to their quality
11	Examination of carcasses of different quality	Standard shredding
12	Beef and Lamb carcass cut-up	Preservation of fresh meats
13	Inspection of cooling and freezing cabinets/cabins	Processing of slaughterhouse by-products
14	Processing offal	Processing offal

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	40	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	40	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Work Placement(s)

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	40	1	40
Final Examination	40	1	40
TOTAL WORKLOAD (hours)			80

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12	PO 13
LO1	5	4	4	4	5	4	4	5	4	5	5	4	5

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High